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Cut the sweetness of prepared chutney with packaged onion soup in this quick chicken bake.
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This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.
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My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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With this quick mix of chicken, a few vegetables and garlic, there is no need to resort to canned soup anymore.
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A simple but tasty soup to make using a leftover ham bone, kidney beans, and potatoes. Put it all into the slow cooker in the morning, and come home to a savory hot meal.
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"Watermelon juice has such a mild flavor that most thickeners would overpower its taste," says chef Jamie Bissonnette of Coppa in Boston. "But xanthan allows me to turn it into a soup."
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms.
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It's all in the title - broccoli, processed cheese and half-and-half go into this creamy soup.
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.